Five days of food.
Four theme nights.
Head chef Mario Fabbri, sous chef Gabby Martinez and our entire kitchen volunteer team are already preparing five days of food for 500+ guests at LoneHollow Ranch this March — in partnership with Casa de Luz East.
You’re going to love the food.
The goal at every meal is simple: vegan food that is healthy and satisfying at the same time. Whether you are years into your vegan journey, just starting out, or not plant-based at all — we are confident you are going to love what comes out of this kitchen.
And there is a lot of it. Every lunch and dinner goes out with mains, sides, a Casa de Luz specialty soup, a full salad bar and a fruit bar — before dessert. Breakfast is a full spread every morning, and the Triple Bar runs all day in between. Come hungry.
Every mealtime has at least one gluten-free option — and most have several. Tell us when you register and we’ll make sure you’re looked after all week.
Breakfast doesn’t rotate. It just shows up.
The same full spread every morning after you arrive, included with your ticket. Come down whenever you surface.
- Oatmeal bar
- Pancakes — with berry sauce
- Tofu scramble
- Potato & onion hash
- Steamed greens, mushrooms & onions
- Toast station
- Melon bar — & other water-rich fruits
- Tea, coffee & Dandy Blend bar
The rest of the week, day by day.
Four of the five dinners are theme nights. Day One is arrival and check-in — your first meal with us is that evening. Day Five is a farewell breakfast before you travel.
Everything below is tentative. We’re still building and tasting this menu with Mario and Gabby — dishes will move, get swapped and get added right up until March, and the final week also depends on seasonal availability.
Day One
Arrival & check-inStill being tasted — dishes may changePastas
- Whole wheat spaghetti
- Gluten-free penne
- Zoodles
Sauces
- Oil-free marinara
- Oil-free pesto
- Oil-free alfredo
Mains & sides
- Baked Italian lentil “meatballs”
- Balsamic bruschetta with garlic bread
- Steamed broccoli
- Casa de Luz specialty soup
Salad & fruit
- Salad bar — several types of greens, tomato, onion, avocado, cucumber, carrot, celery, bell peppers
- Casa de Luz signature dressing & a raw dressing option
- Fruit bar — tropical & non-tropical
Day Two
Still being tasted — dishes may changeBuild your bowl
- Brown rice
- BBQ tofu
- Edamame beans
- Pickled onions & beets
- Steamed greens
- Baked sweet potato hash
Sauce
- Casa de Luz signature green sauce
Soup, salad & fruit
- Casa de Luz specialty soup
- Salad bar — several types of greens, tomato, onion, avocado, cucumber, carrot, celery, bell peppers
- Casa de Luz signature dressing & a raw dressing option
- Fruit bar — tropical & non-tropical
Tortillas & fillings
- Fresh house-made heirloom corn tortillas
- Romaine boats — in place of a tortilla
- BBQ tofu
- Fajita grilled veggies
- Steamed cauliflower
Salsas, beans & rice
- Guacamole
- Medium salsa
- Cashew queso
- Seasoned pinto beans
- Cilantro brown rice
Soup, salad & fruit
- Casa de Luz specialty soup
- Salad bar — several types of greens, tomato, onion, avocado, cucumber, carrot, celery, bell peppers
- Casa de Luz signature dressing & a raw dressing option
- Fruit bar — tropical & non-tropical
Day Three
Still being tasted — dishes may change- Tofu sandwich bar
- Gluten-free mac & cheese with peas
- Baked BBQ cauliflower wings
- Casa de Luz specialty soup — with hummus & Ezekiel pita
- Salad bar — several types of greens, tomato, onion, avocado, cucumber, carrot, celery, bell peppers
- Casa de Luz signature dressing & a raw dressing option
- Fruit bar — tropical & non-tropical
Burgers & fixings
- Whole-food plant-based baked burgers
- Oil-free Ezekiel burger buns or wrapped in greens
Sides
- Whole wheat pasta salad
- Potato salad
- Corn on the cob
- Casa de Luz specialty soup
Salad & fruit
- Salad bar — several types of greens, tomato, onion, avocado, cucumber, carrot, celery, bell peppers
- Casa de Luz signature dressing & a raw dressing option
- Fruit bar — tropical & non-tropical
Day Four
Still being tasted — dishes may change- Tamales with cranberry sauce
- Brown rice with mixed veggies
- Casa de Luz specialty soup — with hummus & Ezekiel pita
- Black beans
- Salad bar — several types of greens, tomato, onion, avocado, cucumber, carrot, celery, bell peppers
- Casa de Luz signature dressing & a raw dressing option
- Fruit bar — tropical & non-tropical
Pizza
- Plant-Strong pizza crust with toppings & homemade cheese
Soup, salad & fruit
- Casa de Luz specialty soup
- Salad bar — several types of greens, tomato, onion, avocado, cucumber, carrot, celery, bell peppers
- Casa de Luz signature dressing & a raw dressing option
- Fruit bar — tropical & non-tropical
Day Five
DepartureStill being tasted — dishes may changeA farewell breakfast — the full morning spread one more time before you head home.
There’s fruit at every single meal.
Mornings are a melon bar and other water-rich fruits — light, and first thing. Then at lunch and dinner a full fruit bar goes out, tropical and non-tropical both, with the tropical fruit chosen in season and at peak ripeness by our fruit hunter Sal.
Organic wherever it physically exists
We buy as much certified organic as is physically available for everything that comes into the kitchen — which typically puts more than 90% of all food served at the retreat in the certified-organic column. Tropical fruit is the hardest category to do that in, and it is the one we work hardest at.
The Triple Bar.
Three counters running all day, in their own room off the dining hall — so it’s there between sessions, after a workout, or instead of a nap.
Smoothies
Organic, vacuum blended with Void Systems.
Juices
Fresh pressed with Nama and Kuvings.
Banana ice cream
Scoopable, and out all day long.
The corn comes from Tlaxcala.
Our tortillas are made from native Mexican heirloom corn — nixtamalized and stone-ground fresh, then pressed into tortillas on site, in front of you. Not a bag of masa flour. Four varieties, each native to a different part of México.
Tlaxcala · Estado de México · Oaxaca — all native corn, non-GMO and organic.
Dessert is included, every single night.
Three varieties of cookies at every lunch, and one dessert with dinner each evening — rotating through brownies, cupcakes with berry filling and cashew creme, strawberry cake and apple pie. Every one of them gluten-free.
This menu is tentative. It stays a working menu even once approved. We’re still building and tasting it with head chef Mario Fabbri and sous chef Gabby Martinez ahead of March 2027, so dishes will change — and the final week depends on seasonal availability and our final headcount. What isn’t changing: oil-free, refined-sugar-free and 100% whole-food plant-based are not changing, and every meal stays included with your ticket. We’ll keep this page updated as it firms up.
This is the Texas menu. Mario and Gabby lead the kitchen at both 2027 retreats, so Michigan will run to the same standard with its own lineup — posted closer to September.